Baked BBQ Baby Back Ribs recipe

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Ingredients

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

Nutrition Info

488.4 calories
carbohydrate: 51.8 g
cholesterol: 87.6 mg
fat: 22.9 g
fiber: 1.5 g
protein: 18.9 g
saturatedFat: 8.2 g
servingSize: -
sodium: 782.3 mg
sugar: 42.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.

  3. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

  4. Generously apply coating of dry rub to all sides of rib rack.

  5. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

  6. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

  7. Increase oven temperature to 350 degrees F (175 degrees C).

  8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

  9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

  10. Cut rack into individual rib segments and serve with more barbeque sauce.

Recipe Yield

1 rib rack

Recipe Note

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

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